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+ servings

Vegetarian Okonomiyaki

There is something satisfying about sinking your teeth into a crispy edged, meaty pancake (meat-free), with fresh spring onions and creamy Kewpie mayo (this is essential btw). Perfect for a snack, lunch or dinner.
Sharnee from Table & Taste


1 finely chopped spring onion

  • 2 eggs
  • 1 tbsp kecap manis
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • ¾ cup plain flour
  • 3 cups very finely shredded cabbage (green or Chinese)
  • 1 cup grated sweet potato
  • 1 cup grated cheese
  • 1 finely chopped spring onion
  • 1 tsp finely chopped garlic chives

To Cook

  • olive oil, for pan-frying

To Serve

  • sriracha
  • kewpie mayo
  • sesame seeds black, white (or both)
  • 1 finely chopped spring onion


  • Mix together all the ingredients in a bowl until thoroughly combined.

To Cook

  • Place a nonstick frypan over medium heat and add 1 tablespoon of oil. Carefully spoon in half of the mixture into the centre of the frypan, spreading out to roughly form a 15cm disc. Allow the pancake to cook for a 5 or so minutes until golden underneath and well set. Flip over, then continue to cook on the other side for another 5 minutes. Flip once more, if needed to finish off the cooking. The finished pancake will be golden and crisp on the outside and cooked all the way through. Remove to a plate, then repeat with the remaining batter. LITTLE TIP: If you are making more than two you can turn the oven on low and keep the cooked pancakes in there while you continue cooking them all.... OR you can just serve them as we do, straight from the pan.

To Serve

  • Serve hot. Top with swirls of sriracha and kewpie. Sprinkle with sesame seeds and spring onions. Cut into little wedges and enjoy.
Keyword meat-free, okonomiyaki, vegetarian
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